Yellow Coconut Curry with Crispy Tofu

Name: Yellow Coconut Curry with Crispy Tofu
Total time: 35 min
Yield: 4 people
Ingredients: 14 oz Firm Tofu; 3 tbsp Corn Starch; 13.5 oz Coconut Milk; 3 tbsp Yellow Curry Paste; 2 cups Broccoli Florets; 2 cups Cauliflower Florets; 1 medium Red Bell Pepper; 2 cups Spinach; 1 stalk Lemongrass; 1 tbsp Soy Sauce; 1 cup Brown Rice; 1 small Lemon

Vegan • Vegetarian • Dairy-FreeHigh ProteinOne-PotDinnerThai

Medium

35min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and creamy Thai-inspired yellow curry featuring pan-fried crispy tofu and a medley of fresh vegetables, served over brown rice.

There is something undeniably comforting about a bowl of warm, fragrant curry, and this Yellow Coconut Curry with Crispy Tofu is the ultimate weeknight dinner solution. Not only does it rival your favorite takeout spot in flavor, but it also serves as a fantastic vehicle for using up a wide variety of fresh vegetables sitting in your crisper drawer. The secret to this dish lies in the texture of the tofu; by coating it in cornstarch and pan-frying it first, you achieve a delightful exterior crunch that stands up perfectly to the rich, velvety sauce. The base of the curry is built on aromatic yellow curry paste and creamy coconut milk, infused with fresh lemongrass, ginger, and garlic for deep, complex layers of flavor. This Yellow Coconut Curry with Crispy Tofu is incredibly versatile. While this version highlights broccoli, cauliflower, and bell peppers, you can easily swap in whatever produce needs to be used up. The addition of fresh spinach at the very end adds a pop of color and nutrition without overcooking the greens. Served over nutty brown rice, this meal provides a balanced combination of plant-based protein, healthy fats, and fiber-rich vegetables. It is a heartwarming, nutritious, and satisfying meal that proves vegan cooking can be robust and full of character. Whether you are a tofu skeptic or a curry aficionado, this dish is sure to become a regular in your rotation.

Ingredients

400 g Firm Tofu
3 tbsp Corn Starch
400 ml Coconut Milk
3 tbsp Yellow Curry Paste
200 g Broccoli Florets
200 g Cauliflower Florets
1 medium Red Bell Pepper
60 g Spinach
1 stalk Lemongrass
1 tbsp Soy Sauce
200 g Brown Rice
1 small Lemon

Instructions

1
Press the tofu to remove excess water, then cut into 2cm (1-inch) cubes. Toss the cubes in a bowl with the corn starch and a pinch of salt until evenly coated.
2
Cook the brown rice according to package instructions.
3
Heat oil in a large skillet over medium-high heat. Add the tofu and fry for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside on a plate.
4
In the same pan, add a little more oil if needed. Sauté the chopped lemongrass, minced garlic (if available), and ginger (if available) for 1 minute until fragrant.
5
Stir in the yellow curry paste and cook for another minute to release the aromatics. Pour in the coconut milk and stir to combine.
6
Add the broccoli, cauliflower, and sliced red bell pepper to the simmering sauce. Reduce heat to low, cover, and simmer for 8-10 minutes until the vegetables are tender.
7
Stir in the soy sauce and a squeeze of lemon juice. Adjust seasoning with more salt or a pinch of brown sugar if you prefer it sweeter.
8
Turn off the heat and stir in the fresh spinach until just wilted. Gently fold the crispy tofu back into the sauce.
9
Serve hot over the cooked brown rice, garnished with green onions or chili flakes if desired.

Chef's Tips

•Don't skip pressing the tofu; removing the water allows it to get much crispier.
•Bruise the lemongrass stalk with the back of a knife before chopping to release more flavor.
•If the sauce is too thick, splash in a little water or vegetable broth to loosen it.

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Recipe By

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